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This is Lauren. Lauren runs a chain of restaurants, serving great food to happy guests. But two years ago, the business nearly folded. Food costs went up and the restaurant stopped making money. Lauren turned her business around with Inventory Management from Oracle Food and Beverage. [MUSIC PLAYING] Inventory Management gives Lauren control over food costs. The solution shows her what she should have in stock, what has been sold, and where there are deviations-- for example, what has been wasted. It starts by helping Lauren with her ordering. Inventory Management suggests an order based on a forecast or template, which Lauren can adjust. Ordering with a forecast takes less time and saves her a lot of money per restaurant, per year. Lauren is ordering less because she is using less food and drink. With Inventory Management, she now knows what she should have on the shelves. That means she can prevent theft. Her teams know that stock is valuable and is being checked, and if items are be
